♦ coconut oil
♦ 1 branch of curry leaves stripped from the stem
♦ 5 garlic cloves diced
♦ 1 1/2″ ginger diced
♦ 3 to 6 jalapeños diced (depending on taste)
♦ 1 onion, fried and blended into a fine paste
♦ 1/2 cup roasted cashews
♦ 2 tomatoes, chopped
♦ 1 1/2 lbs swordfish, cubed
♦ 1 heaped tsp garam masala
♦ 1 heaped tbsp ground coriander
♦ 1 heaped tbsp turmeric
♦ 1 can light coconut milk
♦ 1 tbsp vinegar
Fry curry leaves in coconut oil til fragrant (high heat) and starting to crackle. Add the garlic and diced jalapenos, and fry til the garlic is golden. Add the ginger and fry 1 minute more, stirring frequently. Add the tomatoes and cashews, and continue to stir til tomatoes are breaking down, then add the onion paste. Mix well.
Add all spices and stir together, and then pour the coconut milk into the pan. Mix well, and bring to a simmer. Finally, add the swordfish and vinegar, and reduce the heat to medium. Fish should take around 8 minutes to cook through. Salt to taste and serve with rice.
To learn more about this dish and my musical pairing, click HERE.